Cheesecake Recipe That Will Serve 20
Who doesn’t love Cheesecake?
I’ve been making this cheesecake for quite a few years now and I must say it’s one of the best cheesecakes I’ve ever had. Perfect size if you have a large family or if you are designated to bring dessert to a family reunion, bridal shower, or a potluck dinner. It will serve 20 – 30 people depending on how you slice it. Usually a thin slice of this decadent cheesecake is enough to satisfy a cheesecake lover.
Cook Time (Does not include cooling time of 30 minutes or the cooling time in the refrigerator)
Making The Pastry
In a small bowl with a mixer set on low speed, beat flour together with margarine, sugar, egg yolk, and grated lemon peel. Shape the dough into a small ball and wrap it well in plastic wrap. Refrigerate for at least one hour.
Pre-heat your oven to 400° F. Press one third of the dough onto the bottom of a 10” x 2 ½” spring form pan. Keep the remaining dough refrigerated. Bake the crust eight minutes, or until golden. Cool in pan on a wire rack. Turn up the oven to 475° F.
Starting With The Pastry
Ingredients Needed For the Crust
- 1 ¼ Cups of All Purpose Flour
- ¾ Cup of Margarine softened
- ¼ Cup of Sugar
- 1 Large Egg yolk
- Grated Peel of 1 small lemon
Making The Filling
In a large bowl with your mixer set at medium speed beat cream cheese until smooth. Slowly beat in the sugar and scrape the bowl often to make sure that the cream cheese and sugar are well mixed. Add eggs, milk, flour, egg yolks and grated lemon peel. Beat for five minutes.
Press the remaining dough around the sides of your spring pan, to within 1” of the top of the pan. Pour cream cheese mixture into the pan.
- 5 – 8oz. Packages of Cream Cheese softened
- 1 ¾ Cups of Sugar
- 5 Large Eggs
- ¼ Cup of Milk
- 3 TBS. of All Purpose Flour
- 2 Large Egg Yolks
- Grated Peel of 1 small lemon
- Fresh Fruit for the topping or you can also use a can of cherry pie filling. It is lovely just plain too.
Baking, Cooling, Removing From Spring Form Pan
Bake for 12 minutes, and then turn your oven down to 350° F. Bake for 35 minutes and turn the oven off. Let the cheesecake sit in the oven for 30 more minutes.
Remove from the oven and let the cake cool completely on a rack. Cover and refrigerate for 4 hours or until it is well chilled.
Once the cheesecake is firm, take a spatula and loosen pan side from the cake and remove. Loosen the cake from the bottom of the pan and slide onto a large serving plate.
If adding fresh fruit or canned fruit I would do this just before serving. Refrigerate any leftovers, should you have any.
This cheesecake does take a bit of time to prepare but it is well worth all the effort.
Do you like cheesecake? Please Rate this recipe.
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